Lexington, KY. - Local farmers and lovers of what local farmers produce have shared a growing relationship for 35 years by way of the Lexington Farmers' Market (LFM.)
Now, LFM leaders are planning a farm tour and special downtown dinner to celebrate.
In many regards, what was originally known as the Farm and Garden Market Cooperative has changed over the years to meet that growth. But at its core, is still the need for producers to find new markets and consumers to get the local goods they desire.
Changes include a move to Cheapside Park from Vine Street which has a new Fifth Third Bank pavilion to accommodate what has become the largest farmers' market in the state. The LFM has also grown in location numbers; one at Broadway & Maxwell and the other at Southland Drive.
Completely owned and sustained by its members, the market operates through the growing season, four days a week at its various locations; Saturdays at Cheapside, Sundays at Southland and Tuesdays/Thursdays at Broadway and Maxwell. Many of the 65-plus vendors come during their specific harvesting times as to offer goods at the peak of their freshness.
As more and more people look to local goods as away of providing much of their daily food needs, LFM Manager Jeff Dabbelt said the local food movement and the buy local movement have been contributing factors to the market's success.
"I like to refer to food as the common denominator and in a perfect world everybody would eat and everybody would be eating well," he said. "So we have that in common and chances are you have to get food to eat and the farmer's market can be an embodiment of that let alone the cultural aspect, the civic pride, the ability to come down here and rub elbows and say hello and catch up."
The market has also added a couple of chefs who prepare fresh local food for patrons to enjoy, giving them a chance to see what local eating can mean.
"They're non-traditional market members but it's a great addition to our product mix and a great way to feature members' products as well as provide a need for our customers," said Dabbelt. "If they're hungry, we want them eating here and tasting what they can be eating at home." An important service addition the LFM has made is the acceptance of EBT and debit cards to accommodate those users he added.
"We didn't realize what we were missing. You can't really quantify the lack of sales until you start to be able to put some kind of measure on it and we are doing some big dollar days in the form of plastic," Dabbelt said. "So that just means more money going through the market."
The LFM offers customers a wide variety of goods that include fruits, vegetables, eggs, meats, poultry, flowers, herbs, baked goods, coffee, honey, ice cream, jellies, jams, homemade soaps, and more. The market also has specialty items like Kentucky wines, goat cheeses and olive oil not to mention live music every week.
Unlike many markets, the LFM isn't limited to just the traditional growing season. Starting the first Saturday in December and running through the first Saturday in April, the market moves inside to one more location at Victorian Square offering goods to consumers every weekend of the year unless adverse weather or holidays prevent, according Dabbelt. "Given those exceptions we are open every Saturday indoors or out," he said.
Abigail Keam, also known as Miss Abigail, is a local beekeeper and knows firsthand what the market can do for a business. She has been a member for more than 10 years and said the LFM has enabled her to stay in business.
"I am so proud to be part of the Lexington Farmers' Market which was voted 15th in the nation by http://www.localharvest.com in 2009. I think this shows what a jewel we have in the Market," she said. "(It) has given me a home from which to sell my honey and honey-valued added products. Without this platform, I could not make enough money to stay in business and Kentucky needs all the beekeepers it has."
She added that she hopes the community realizes the need to invest in the market as it really is something unique.
"I talk to people from all parts of the country and they always remark how special and fun the LFM is. Not only are we providing nutritious food, but we are helping local farmers keep local dollars in the community which keeps our economy healthy while having a fun atmosphere in which to shop."
Kean, who serves as Friends of the Farmer's Market president, also said many people don't realize that the budget for the market is paid by the farmers themselves. "Tax dollars do not underwrite the LFM, which shows that, with a healthy economy, we farmers not only grow local food for local people, but we pay our own way. It is a win-win situation for everyone in the Bluegrass," she said.
Farm Tour and Dinner
In an effort to further the relationship between LFM members and their customers, the third annual Farm Tour will be held July 31. The tour, which serves as a fund-raiser for the market, enables patrons, through a self guided tour, to visit many of the farms in the area to see just where the commodities they purchase at the LFM originate.
"From a bee keeper to two of our wineries, to a goat cheese production facility to heirloom tomato production and other field crops, it's a great chance to literally meet and greet those who grow your food in the place where they do it," said Dabbelt. "This benefits the whole market. If you can get one customer to go out and further identify where their food comes from and the importance of that, then I think it benefits all of our members, whether they participate in the tour or not."
Tour-goers can buy tickets at the market or online. They will also get a map with directions from Cheapside Park to the participating farms. Later that evening, another event will be held to, again garnish attention for the LFM and the goods its offers. The first ever "A Taste of the Farm in the City" dinner will be held at Cheapside Park from 6-8 p.m. "We are partnering with Sullivan University and Central Baptist Hospital among others. We are featuring recipes from Central Baptist's latest cookbook using local seasonal products from our members prepared by Sullivan University chefs and students as well as our chef and some of our market members," said Dabbelt.
He added that tickets for the dinner are separate from the farm tour and will probably be limited to between 200 and 250.
More information can be found at the market's website at http://www.lexingtonfarmersmarket.com or by calling 859-608-2655.